Directions

1. Combine 1 cup flour, sugar, undissolved yeast, salt, cinnamon and cloves in large mixer bowl. Heat water, molasses and butter until very warm (120^° to 130^°F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in raisins and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes. Divide dough in half; roll each half to 12 x 7-inch rectangle. Beginning at short end, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 1 to 1-1/2 hours.
2. Bake at 350^°F for 30 to 35 minutes or until done. Remove from pans; cool on wire rack. Brush with melted butter.